Kebab trailer 3.5 m
3.50 × 2.00–2.50 × 2.40 m
- • Unbraked axle – GVM 750 kg
- • Braked axle - GVM 1300 kg
Our offer
Kebab trailers
We design and produce kebab trailers adapted to the method of preparing dishes, the number of employees and specific equipment. We create mobile points with space for meat roasters, fryers, cooling, ingredient preparation stations, ventilation and convenient ordering.
A proven path to mobile business
Kebab trailer fitted to Your way of selling
A kebab shop is one of those gastronomic concepts where appropriate interior design is particularly important. In a small space, you need to combine devices that generate a lot of heat, cool ingredients, an order preparation station, work surfaces and a place for efficient serving of ready meals.
That's why we design each trailer based on a specific way of working. We determine the number of meat roasters, fryers, refrigeration devices, workstations and people working at the same time. We are also analyzing the menu - a place selling mainly kebabs in rolls and tortillas will look different from a place offering fries, boxes, lunch sets, falafel, drinks or other dishes.
We pay special attention to ergonomics, ventilation and logical sequence of kebab preparation. The employee should have convenient access to meat, vegetables, sauces, bread, packaging and the serving station without unnecessary movement around the interior.
A kebab trailer can function as a permanent catering point, a seasonal point or a mobile venue serving events, festivals and events. Its equipment should be designed for the actual number of orders and the type of products offered.
The most important element is the kebab preparation zone. The design should include space for one or several vertical grills, a work surface for cutting and placing orders, refrigerated containers for vegetables and additives, space for sauces and devices used for preparing fries and other products.
Ventilation is very important. Kebab makers, fryers and other heating devices generate a significant amount of heat. The hood, exhaust and air supply should be planned based on the number and parameters of the devices inside.
Equally important is the electrical installation or preparation of other energy sources resulting from the equipment used. Even before starting production, it is worth preparing a detailed list of devices, because their power and power supply method have a direct impact on the installation design.
The walls and roof of the trailer are made of smooth sandwich panels with thermal insulation properties. The chassis is made of steel profiles protected against corrosion with hot-dip zinc. We use waterproof plywood on the floor, finished with a carpet intended for intensive use.
We deliver the finished trailer with approval documents appropriate for the constructed variant, necessary for its registration.
The most popular dimensions kebab trailers
The size of the trailer should depend primarily on the number of devices, the number of people working at the same time and the planned capacity of the point. One toaster and a simple menu require much less space than a station with several toasters, fryers, grill, large refrigeration and an extensive offer. The values below mean length × width × height.
Kebab trailer 4 m
4.00 × 2.00–2.50 × 2.40 m
- • Braked axle - GVM 1300 kg
- • Two braked axles - GVM 2700 kg
Kebab trailer 4.5 m
4.50 × 2.00–2.50 × 2.40 m
- • Braked axle - GVM 1500 kg
- • Two braked axles - GVM 2700 kg
Kebab trailer 5 m
5.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
Kebab trailer 6 m
6.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
Kebab trailer 7 m
7.00 × 2.00–2.50 × 2.40 m
- • Two braked axles - GVM 2700 kg
In the case of a kebab trailer, the weight of the equipment may be significant. Toasters, fryers, refrigeration equipment, countertops, fixtures, tanks and supplies should all be considered before selecting a chassis. Therefore, the final dimensions, number of axles and GVM are selected after determining the equipment.
Equipment kebab trailers
We select the equipment depending on the menu and the expected number of orders. The most important thing is to determine heating, cooling and ventilation devices in advance, because these elements have the greatest impact on the layout and installations.
Basic scope
Basic equipment
- Electrical installation with LED lighting, sockets, switchgear, residual current protection and external connection.
- Water installation with a two-bowl sink, faucet, heater, pump, tanks and a sink for washing hands.
- Furniture with lockable cabinets.
- A cabinet intended for occupational health and safety equipment.
- Shelves for storing packaging, products and accessories.
- Shelf above the sales window.
- Shelf above the sink.
- Worktops made of acid-resistant stainless steel.
- Countertop near the sales window.
- Wall cover in the heating equipment area made of stainless steel.
- Catering hood with fan and filters, matched to the number and type of heating devices.
- Basic interior ventilation.
Options to choose from
Additional equipment
- Vertical kebab maker.
- Additional kebab maker.
- Catering fryer.
- Grill or grill plate.
- Bread maker.
- Cooling table.
- GN cooling extension for vegetables and side dishes.
- Refrigerator.
- Freezer.
- Refrigerated display case.
- Additional hood or extensive ventilation system.
- Sliding windows in the sales window.
- Additional sales window.
- Electricity submeter.
- External customer shelf made of stainless steel.
- Spare tire.
The trailer matches the menu
Different ways running a kebab shop
Not every kebab shop works the same way. The project can be prepared for a classic kebab, a more extensive street food menu or a point focused on very quick service to a large number of customers.
Classic kebab
The system is intended for selling kebabs in rolls, tortillas and boxes. The project includes space for a toaster, cooled ingredients, sauces, bread and an order placing and serving station. With a small menu, you can limit the number of devices and make the most of the available space.
Kebab with an extensive menu
The trailer can be prepared for additional sales of fries, falafel, grilled meat, lunch sets, drinks and other dishes. A larger number of devices requires more detailed planning of installation, ventilation and work surfaces.
Kebab for intensive sale
A point operating in a busy location or during events may require two grills, more refrigeration and several parallel workstations. In such a project, the division of activities and the possibility of several people working simultaneously are particularly important.
Solutions proven in practice
Construction prepared for intensive gastronomy
The kebab trailer is exposed to high temperature, steam, grease and intense work for many hours. Therefore, materials, installations and equipment placement should be selected to suit such conditions.
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Sandwich panels supporting interior thermal insulation.
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Chassis made of steel profiles protected with hot-dip zinc.
- / 03
Electrical installation designed based on the power of real devices.
- / 04
Water installation adapted to the layout of the stands.
- / 05
Stainless steel work surfaces in areas requiring easy cleaning.
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Ventilation designed taking into account grills, fryers and other heat sources.
- / 07
The floor is prepared for intensive use.
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Homologation documentation appropriate for the constructed variant of the structure.
The business card of your premises
Kebab trailer that distinguishes the brand
The trailer is both a workplace and a visible sales point. Its colors, lighting, menu and signage should create a coherent brand image.
A large sales window allows you to expose the interior and contact with customers, and appropriate lighting improves the visibility of the point after dark.
However, the external design should take into account the location of ventilation, windows, flaps and technical elements. Therefore, it is best to plan visual identification in parallel with the construction.
We help connect attractive appearance of the trailer with a functional workstation.
Why Small Company?
Kebab trailers directly from the manufacturer
We prepare the design, construction, installations, development and agreed equipment based on the specific sales method. Thanks to direct cooperation, we can take into account the parameters of grills, cooling, ventilation and other devices already at the design stage. The scope of work and equipment is presented in an individual offer before the implementation begins.
Call: +48 501 644 760Own production in Poland
The next stages of implementation take place in our plant in accordance with the approved design and the agreed scope of equipment.
Experience in mobile catering
Hundreds of completed projects allowed us to learn about problems related to ergonomics, ventilation, cooling and organization of small catering spaces.
Design for specific devices
We prepare the interior layout based on the dimensions, power and method of use of grills, fryers, cooling and other equipment.
Individual interior layout
We adjust the number of stations, work surfaces and arrangement of devices to the menu and the expected number of employees.
How we do it
How it is created kebab trailer?
Before starting production, we carefully determine the menu, equipment and method of work. This allows you to prepare a design that takes into account installation, ventilation, cooling and ergonomics of the entire station.
Menu and device list
We determine what products will be sold, how many grills will be in the interior and what additional devices will be used. We need their dimensions, power and power supply method.
Interior layout design
We arrange grills, fryers, cooling, countertops, sink, ordering station, sales window and other elements. We also check service access and how to open the devices.
Production and equipment
After accepting the project, we perform the structure, installations, ventilation and development. Then we install the agreed equipment and prepare workstations.
Collection or delivery
The finished trailer can be picked up at Firma Mały's headquarters or ordered transport to the indicated address after prior arrangement of delivery conditions.
Projects
Selected kebab trailers
See examples of trailer interiors equipped with kebab grills, hoods, fryers, refrigeration devices, and order preparation and serving stations.
Most often you ask
Frequently asked questions about kebab trailers
Haven't found your question? Call us - we will be happy to answer by phone and suggest the best solution.
The size depends on the number of grills, other devices and the number of people working at the same time. A simple station with one grill may require much less space than a trailer with two grills, fryers, grill and extensive refrigeration. It is best to determine the size only after preparing the equipment list.
Yes. We can prepare the system for two or more devices, if the dimensions, weight and construction parameters allow it. Ventilation and installations should also be properly planned.
Heating devices produce a large amount of heat and fumes, so the ventilation method should be selected to suit the specific equipment and its arrangement. It is worth providing the device parameters before preparing the project.
Yes. We can provide space for a fryer, grill or other additional equipment. Their power, power supply and ventilation requirements must be taken into account in the design.
Yes. The scope of implementation may include construction, installations, furniture, ventilation and agreed devices. We determine the exact equipment individually.
Yes. Before starting production, we need the dimensions of the devices, their power, power supply, ventilation requirements and information about the required service space.
We select the electrical installation to suit the actual needs of the devices. If the equipment used requires appropriate power supply, it should be taken into account at the design stage.
We can design the trailer taking into account the agreed method of operation and hygiene requirements. However, the final scope depends on the menu, product preparation technology and the requirements of the relevant sanitary station.
The deadline depends on the size of the structure, the number of devices, the scope of installations and equipment and the current production schedule. We set a more precise date after accepting the project.
Yes. We deliver the finished trailer with approval documents appropriate for the constructed variant, necessary for its registration.
